BuffaloSpree.com's Recipe of the week: Maple-Walnut Roasted Vegetables

(originally published in Buffalo Spree, 2012 article: Dish It: Thanksgiving sides for the modern Buffalonian)

Ingredients

4 medium carrots, peeled and sliced 1/4 inch thick on the bias

2 large parsnips, peeled and sliced 1/4 inch thick on the bias

1 medium cauliflower, cut into 1-inch florets

1 medium acorn squash, peeled, seeded, and cut into 1-inch dice

1 medium delicata squash, peeled, seeded, and cut into 1-inch dice

1 medium butternut squash, peeled, seeded, and cut into 1-inch dice

1/2 cup extra-virgin olive oil

1/4 teaspoon grated nutmeg

Sea salt and ground black pepper

1 1/2 cups walnuts

1/2 cup pure maple syrup

Directions

Preheat the oven to 425°F.

In a large bowl, toss the carrots, parsnips, cauliflower, and squash with olive oil and nutmeg; season generously with salt and pepper.

Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown.

Scatter the walnuts over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Prep tip: Save room in your oven—these roasted vegetables can be kept at room temperature for up to 2 hours before serving.

 

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